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Drunken Pumpkin Bourbon Tart With Mascarpone Cream

November 22, 2010

Holidays really have a tendency to make us marvel at the time gone by year after year don't they? We shake our heads in denial and wonder how can time fly by this fast. Right now I am grinning as I look at the calendar, thinking that I've done a lot and yippee there is way more to do! There are things I'll happily leave behind when the new year rolls in but overall I am saying out loud "Yes! Let's do this again and often please!" That's worth a good slice of pie and glass of milk.

Like most of you celebrating Thanksgiving, the week is going to be a bit of whirlwind at the house. Some of you travel to be with your family, some of you host the traditional dinner, some of you try your best to avoid the madness of it all, stores and crowds. Some of us still have to work and meet deadlines in the middle of it. That's the holidays indeed.

This year we decided to break the routine and decided that since Christmas was already planned to happen here with B's family, we could make ourselves scarce and gather some of our favorite people around a table full of good food, good cheers and good talks. If I had one word for the driving force behind this past year for us, it would be "friends" and I am thankful for the ones coming to stay with us this week.

One thing I have learned to bake for Thanksgiving in B's family was pumpkin pie. And sweet potato pie. And pecan pie. And...well that's plenty to give you an idea that pumpkin pie was not something I grew up eating or making. I have to admit that up until a few weeks ago I liked it "fine" or "ok". Yes, I am definitely a pecan pie kind of girl. So what changed?

Well. The great thing about photographing cookbooks is the amount of recipes I get to cook and style before anyone else. Like a secret mission. No matter how complicated, long, short, easy...from just ok to outstandingly delicious. There is a bit of a void when a shoot wraps up and I know that once the files are processed and sent off, well the baby is not mine anymore. It grows in the hands of a team of people putting the author's words together with my images. A part of me does not want it to end.

You can imagine that after finishing Holly Herrick's cookbook shoot a few weeks ago, I was thrilled to hear that her publisher wanted her to post a few recipes on her blog already. Teasers if you want until next Fall that the book comes out. A nice little way to hang on to the fun I had shooting a little longer. I am glad Holly started with the Drunken Pumpkin Bourbon Tart as you can see in the sliced shot which will be in her book. A little sneak peek and a great recipe. Right on time for Thanskgiving.

I am insanely thankful for all the things I got the chance to photograph and write this year. I am grateful for the opportunities to photograph, co-author and author myself in the year to come. I could never have done it without your support and faith in reading the words on this page. Week after week. Thank you guys for all that you have given me. I hope that I gave it back tenfold and more and will work my hardest to keep doing so.

Helene - This is a beautiful post. I love the pumpkin in tartlet form topped w mascarpone and pine nuts, too. Have a beautiful Thanksgiving. You have earned all that you have to be thankful for. Here's to a lovely 2011! Thanks for your beautiful work.

I have pre-ordered your upcoming book, Helene. So excited to get it once it is published (around February in New Zealand it is available they say). I am on the way of writing food photography myself with two friends of mine, started months ago, and hopefully will be published some time next year, but it is only published in Indonesia.

Regarding to White Lily flour, is it a flour that is starched from lilies? I haven't heard of it. Here, we only use gluten-free flour, a mixed of rice flour, potato starch, and cornflour.

Arfi: the manuscript is due in February so the book won''t be out in February. Even in NZ :)White Lilly is just the name of the brand - it's a very fine all-purpose flour that is found in the Southern US. You can substitute your own gluten free flours.

A great thank you to Sacramento Street for mentioning your blog. I love your concept and will be adding you to my lovely blogs list and can't wait to try this recipe. It looks delicious. Have a lovely Thanksgiving! :)

Yet another mouthwatering dessert. I have been lurking on your site for about a year now.... and I was wondering, what do you use for your gluten-free pie crust? Is it pretty much the same as what you would use for a tart or somewhat modified? Just curious since you don't have a single pie recipe on your site, yet you speak of them... would love to know!

Gosh, you sure do inspire more than words could ever speak. You have a true gift of sharing beauty through the camera lens & your words. You blog is an ongoing inspiration to me & I wish to sample each & every one of your edible creations some day :) xo

Gosh, you sure do inspire more than words could ever speak. You have a true gift of sharing beauty through the camera lens & your words. You blog is an ongoing inspiration to me & I wish to sample each & every one of your edible creations some day :) xo

What a fun twist on pumpkin pie. I also made a pumpkin tart for Thanksgiving (http://kitchencouture.tumblr.com/post/1672955105/thanksgiving-prep-pumpkin-tart), but I think the marscapone cheese sounds like the perfect add-on. Thanks for sharing!

Sara: yes, looks like from reading the comments that she had made a typo and fixed it. Not many people would have done it a second time so I am sure she feels terrible and grateful for your dedication.Good thing the manuscript recipe does not contain such a typo or my husband would have made a bitter face too!